Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc

Embark on a culinary journey that elevates game meat to new heights with this exquisite dish: Pan Roasted Ostrich with Crispy Sweetbreads, a symphony of textures and flavors. This recipe is a testament to sophisticated cooking, bringing together the lean, rich taste of perfectly cooked ostrich with the delicate, crispy bite of sweetbreads. Accompanying these stars are luxurious purees of salsify and potato, the concentrated sweetness of oven-dried tomatoes, and the earthy notes of pencil asparagus and enoki mushrooms, all brought together by a refined Glace Des Medoc. This is not just a meal; it’s an experience designed for the adventurous palate and the ambitious home chef looking to impress.

Recipe Details:

  • Skill Level: Advanced

  • Total Time: 3 hours 50 minutes

  • Preparation Time: 1 hour 15 minutes

  • Cook Time: 2 hours 35 minutes

  • Yield: This recipe is designed to serve 4 individuals.

Ingredient:

Sweetbreads:

  • Sweetbreads: One pound (approximately 450 grams) of sweetbreads.

  • Court Bouillon: One gallon (approximately 3.8 liters) of court bouillon.

  • All-Purpose Flour: One cup (approximately 120 grams) of all-purpose flour.

  • Butter: Two tablespoons (approximately 28 grams) of butter.

  • Lemon Juice: Juice from one lemon.

Salsify Puree:

  • Lemon Juice: Juice from one lemon.

  • Fresh Salsify Roots: Eight fresh salsify roots.

  • Heavy Cream: One cup (approximately 240 ml) of heavy cream, heated.

  • Melted Butter: Half a pound (approximately 225 grams) of butter, melted and kept warm.

Potato Puree:

  • Yukon Gold Potatoes: Two Yukon gold potatoes, peeled.

  • Heavy Cream: One-quarter cup (approximately 60 ml) of heavy cream, heated.

  • Melted Butter: One-quarter pound (approximately 115 grams) of butter, melted and kept warm.

Oven-Dried Tomatoes:

  • Roma Tomatoes: Four Roma tomatoes.

  • Extra-Virgin Olive Oil: Two to three tablespoons (approximately 30-45 ml) of extra-virgin olive oil.

Glace Des Medoc:

  • Butter: One-quarter pound (approximately 115 grams) of butter, divided.

  • Shallots: Three shallots, sliced.

  • Medoc Wine: Three cups (approximately 720 ml) of Medoc wine.

  • Veal Stock: One quart (approximately 950 ml) of veal stock.

Ostrich:

  • Vegetable Oil: Two tablespoons (approximately 30 ml) of vegetable oil.

  • Butter: Two tablespoons (approximately 28 grams) of butter.

  • Ostrich Steaks: Four 8-ounce (approximately 225-gram) ostrich steaks.

  • Cooked Spinach: Cooked spinach, for serving.

  • Blanched Asparagus: Blanched asparagus, for serving.

  • Sauteed Enoki Mushrooms: Sauteed enoki mushrooms, for serving.

Detailed Directions:

Sweetbreads:

  1. Bring the court bouillon to a simmer in a saucepan.

  2. Add the sweetbreads and poach for approximately 9 minutes.

  3. Remove the sweetbreads and discard the poaching liquid.

  4. Press the sweetbreads between two sheet trays until they are completely cool.

  5. Carefully peel off the membranes and separate the sweetbreads into bite-sized pieces.

  6. Just before serving, lightly dust the sweetbreads with flour, shaking off any excess.

  7. Melt the butter in a skillet over high heat. Add the floured sweetbreads and sear until they are crispy.

  8. Add the lemon juice to the skillet to deglaze the pan, scraping up any browned bits. Keep the sweetbreads warm.

Salsify Puree:

  1. In a saucepan, bring several inches of water and the lemon juice to a simmer.

  2. Peel the salsify roots and add them to the acidulated water. Simmer until the salsify is very tender.

  3. Strain the salsify and transfer it to the bowl of a food processor.

  4. Add the heated heavy cream and the warm melted butter to the food processor.

  5. Puree the mixture until it is smooth. The finished consistency should be more like a sauce than a thick puree. Keep the salsify puree warm.

Potato Puree:

  1. In a saucepan, simmer the peeled potatoes in water until they are tender.

  2. Strain the potatoes and then pass them through a potato ricer.

  3. In a medium bowl, whip the riced potatoes with the hot heavy cream and the warm melted butter until combined and smooth. Keep the potato puree warm.

Oven-Dried Tomatoes:

  1. Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).

  2. Slice the Roma tomatoes into 1/4-inch (approximately 6 mm) thick slices.

  3. In a medium bowl, toss the tomato slices with the olive oil to coat them evenly.

  4. Arrange the oiled tomato slices on a sheet pan lined with parchment paper.

  5. Bake for 1 1/2 hours. Set the oven-dried tomatoes aside.

Glace Des Medoc:

  1. Melt 3 tablespoons of the butter in a medium saucepan.

  2. Add the sliced shallots and sauté until they begin to brown.

  3. Add the Medoc wine and stir, scraping the bottom of the pan to deglaze it. Cook until the wine has reduced to a syrupy consistency.

  4. Add the veal stock and continue to reduce the mixture until it reaches a sauce consistency.

  5. Remove the saucepan from the heat. Add the remaining butter, one piece at a time, swirling the pan to incorporate each piece and create a smooth, glossy sauce. Keep the Glace Des Medoc warm.

Ostrich:

  1. Melt the vegetable oil and butter in a large skillet over medium-high heat.

  2. Season the ostrich steaks generously with salt and pepper.

  3. Once the pan is hot, add the seasoned ostrich steaks and sear on both sides until they are cooked to a medium doneness. Ostrich cooks very quickly and should not be overcooked.

  4. Remove the ostrich steaks from the pan and reserve, keeping them warm. It may be necessary to sear the ostrich in two batches to avoid crowding the pan, which can prevent proper searing.

To Serve:

  1. Using a 2-inch (approximately 5 cm) ring mold, layer the potato puree with cooked spinach and oven-dried tomatoes on the serving plate.

  2. Place a neat, oval-shaped portion of potato puree on top of the layered stack, and top it with another oven-dried tomato.

  3. Spoon a thin line of the salsify puree onto the plate next to the potato stack.

  4. Carefully slice the ostrich steaks on a sharp bias (at an angle). Arrange the sliced ostrich next to the potato stack.

  5. Garnish the plate with the seared sweetbreads, blanched asparagus, and sautéed enoki mushrooms.

  6. Drizzle the Glace Des Medoc reduction around the plate.

Note: This recipe is provided by a culinary professional and has not been tested for typical home kitchen use.

The Pan Roasted Ostrich with Crispy Sweetbreads and its accompanying elements is a dish that truly showcases the art of fine dining at home. Each component, from the tender ostrich and delicate sweetbreads to the smooth purees and vibrant garnishes, plays a crucial role in creating a harmonious and memorable plate. While demanding in its execution, the reward is a culinary masterpiece that is both visually stunning and profoundly satisfying. This recipe is a celebration of diverse textures and deep flavors, proving that with care and attention, you can create restaurant-quality dishes that are sure to leave a lasting impression on your guests.

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